Chickpea Soup
Chickpea soup is an easy vegetarian soup packs with nutrients and ready in 30 minutes.
Ingredients
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled & chopped
- 2 tablespoon all-purpose flour
- 4 cups vegetable broth
- 2 medium russet potatoes, peeled & diced
- 2 cans chickpeas, drained & rinsed
- 1/4 cup rosemary, chopped
- 2 lemons, juiced
- salt & pepper to taste
Instructions
- First, prep all of the ingredients and have them ready before you start cooking.
- Now, in a large pot on medium high heat add a little oil then toss in the chopped carrots and onion. Cook until onions become soft and translucent. Add more oil when needed.
- Once the onions are translucent toss in the minced garlic. Season everything lightly with salt and black pepper then cook until the garlic is fragrant.
- Now, toss in the diced potatoes and lower the heat to medium. Sprinkle in the flour and mix it into the ingredients.
- Then, slowly pour in the veggie broth. Next, carefully add in the chickpeas and rosemary.
- Cover the pot and cook for 10 minutes to allow the potatoes to cook. After that time is up, remove the lid and toss in the chopped kale.
- Turn the heat off now and continue to stir the kale in for about a minute or two. It'll wither very quickly.
- Now, squeeze the lemons over the soup and taste for salt and pepper before serving. You will need to add more.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you